KR101332962B1 - Premix composition for brownie - Google Patents

Abstract

The present invention discloses a brownie premix composition comprising modified starch and protein powder and a brownie premix product comprising the same. The present invention also discloses a brownie prepared using the brownie premix composition.

Description

Brownie Premix Composition {Premix composition for brownie}

The present invention relates to brownie premix compositions.

Brownies are a type of cake made by melting chocolate and butter, then mixing eggs and flour, and they are widely known as desserts because of their strong chocolate flavor and unique texture. The name brownie is rich in chocolate and the color of the finished cake is dark brown, derived from the English word 'Brown' and the small, diligent bread and milk that protects the Scottish kitchen. There is a theory that the name comes from the fairy.

Brownies are usually melted with butter and chocolates in a hot water bath, then mixed with eggs and salt to bubble up. Afterwards, sugar is poured into the cream, then flour is added to the flour to mix the ingredients. It is baked in the oven and cooled. It is common to eat alone or with ice cream as a dessert.

These brownies are popularly sold in commercial bakeries and various recipes are introduced, but they are rarely made at home because of the high cost of raw materials and the need for an oven during the cooking process.

The present invention is to provide a brownie premix composition and a brownie premix product including the same, which can easily and simply prepare a brownie having excellent physical properties and texture. In another aspect, the present invention is to provide a brownie prepared using the brownie premix composition.

One aspect of the invention provides a brownie premix composition comprising modified starch and protein powder.

Another aspect of the invention provides a brownie premix product comprising the brownie premix composition.

Another aspect of the present invention provides a brownie prepared using the brownie premix composition.

The brownie premix composition according to one aspect of the present invention enables easy and simple manufacture of brownies having excellent physical properties and texture. In particular, in the case of manufacturing a brownie with a brownie premix composition according to an aspect of the present invention using a microwave oven, it is possible to prepare a brownie having the same physical properties and texture, water retention capacity as simple as conventional brownies.

Microwaves use high frequencies to rub water molecules inside foods. At this time, heat is generated by friction between the water molecules of which the energy level is high, and the food is cooked by the heat. This principle has the advantage of fast heating, but at the same time has a disadvantage that the water content of the food is rapidly reduced because the water molecules heated in a short period of time evaporates quickly.

If you make a brownie with the existing ingredients and contents using a microwave oven, it can be made quickly and easily, but the moisture inside the brownie rapidly evaporates and the texture is not good. Therefore, it is a major task in developing brownies that can be manufactured using a microwave oven to maintain the moisture content of the brownies even after manufacture.

The present inventors confirmed that when a suitable amount of modified starch and protein powder were mixed, even when brownies were made using a microwave oven, moisture evaporation did not occur so that the oven could produce a texture equivalent to brownies, hereinafter, in detail. Explain.

One aspect of the invention provides a brownie premix composition comprising modified starch and protein powder.

In the present specification, "pre mix" means a composition or material prepared in advance by combining specific ingredients in a specific ratio so that the finished product can be completed by simple operation after adding it alone or to another material. do. This may be utilized in the food field, and specific examples include a hotteok premix or a cookie premix, which can make hotteok or cookies with a simple operation.

In the present specification, modified starch means chemically modified starch. In one aspect of the invention, the modified starch includes all chemically modified starches derived from various grains and roots. In another aspect of the invention, the modified starch is at least one oxidized starch, acetyl starch, ester starch, ether starch, crosslinked starch selected from the group consisting of tapioca starch, corn starch, waxy corn starch, potato starch, glutinous rice starch and glutinous rice starch. , Crosslinked ester starch or crosslinked ether starch. In another aspect of the invention, the modified starch comprises modified starch of tapioca starch. In another aspect of the invention, the modified starch comprises at least one of hydroxypropyl phosphate starch, phosphate starch, acetate starch, oxidized starch and acetyladipic acid starch of tapioca starch. The brownie premix composition according to the present invention may include a modified starch, thereby improving moisture retention and obtaining a brownie having a soft physical property.

The brownie premix composition according to one aspect of the present invention may include 0.5 to 15 wt% of modified starch based on the total weight of the composition. Brownie premix composition according to another aspect of the present invention may include modified starch of 2 to 12% by weight, specifically 4 to 10% by weight based on the total weight of the composition. When included in the weight percent, not only is it appropriate to exhibit the intended effect of the present invention, it can satisfy both the stability and safety of the composition, it may be appropriate to include in the above range in terms of cost-effectiveness. Specifically, when included in the weight percent, brownies prepared using the brownie premix composition according to an aspect of the present invention may have excellent physical properties and texture.

In this specification, protein powder means a protein in powder form. In one aspect of the invention, the protein powder comprises a powder form of all proteins. In another aspect of the present invention, the protein powder includes protein powders derived from plants such as soybean, rice, wheat, and specifically includes protein powders extracted from soybeans, and more specifically, isolated soy protein (ISP) powders. do.

The brownie premix composition according to one aspect of the invention may comprise 0.1 to 20% by weight of protein powder based on the total weight of the composition. Brownie premix composition according to another aspect of the present invention may comprise 1 to 15% by weight, specifically 2 to 10% by weight of the protein powder based on the total weight of the composition. When included in the weight percent, not only is it appropriate to exhibit the intended effect of the present invention, it can satisfy both the stability and safety of the composition, it may be appropriate to include in the above range in terms of cost-effectiveness. Specifically, when included in the weight percent, brownies prepared using the brownie premix composition according to an aspect of the present invention may have a soft texture.

 Brownie premix composition according to an aspect of the present invention may further include one or more selected from the group consisting of cocoa powder, sugar, edible oils and flour.

In one aspect of the present invention, the cocoa powder may have a cocoa content of 50 to 100 parts by weight when the total weight of the cocoa powder is 100. In another aspect of the invention, the cocoa powder may be in the form of a fine powder.

The brownie premix composition according to one aspect of the present invention may include 1 to 20% by weight of cocoa powder based on the total weight of the composition. Brownie premix composition according to another aspect of the present invention may comprise 2 to 15% by weight, specifically 3 to 10% by weight of cocoa powder based on the total weight of the composition.

The brownie premix composition according to one aspect of the present invention may include 10 to 50% by weight of sugar based on the total weight of the composition. Brownie premix composition according to another aspect of the present invention may include 15 to 45% by weight, specifically 20 to 40% by weight of the sugar based on the total weight of the composition.

In one aspect of the invention, edible oils and fats include all edible oils and fats. In another aspect of the invention, the edible oil and fat may include soybean oil, margarine, butter, shortening or powdered fat, and specifically, the edible oil and fat may include all soybean oil, butter and powdered fat.

In one aspect of the present invention, powdered fat or oil means powdered fats and oils, and includes all vegetable fats and oils or animal fats and oils which are water dispersible. Vegetable oil powder includes one or more selected from the group consisting of palm oil, rapeseed oil, soybean oil, palm oil, sunflower oil, brown rice oil, hydrogenated oil of the oil and transesterified oil of the oil. More specifically, the powder can be maintained Yumi minutes, ^{®, ®} or if Yumi Rock Recreation ^®. In another aspect of the present invention, the powder fat or oil may be prepared by spray-drying the liquid emulsified by combining rapeseed oil, palm oil or palm stearin oil with a raw material such as emulsifier, sodium caseinate and the like. In another aspect of the invention, the powdered oil may be derived from rapeseed oil, the rapeseed oil may be included in 40 to 60% by weight of the total fat content of the powdered oil. In another aspect of the present invention, the animal fat or oil powder includes one or more selected from the group consisting of lard, beef tallow and fish oil. In another aspect of the present invention, the powdered oil may be included in an amount of 1 to 50% by weight based on the total weight of the edible oil and fat. Since the powder is excellent in heat resistance, the composition including the same can realize a soft texture, and exhibits effects such as delaying aging.

Brownie premix composition according to an aspect of the present invention may include an edible oil of 0.1 to 30% by weight based on the total weight of the composition. Brownie premix composition according to another aspect of the present invention may comprise 1 to 25% by weight, specifically 5 to 20% by weight of the edible oil based on the total weight of the composition.

In one aspect of the present invention, flour comprises a powerful component or a strong component, a powerful component may be preferable to prevent the texture from becoming chewy by gluten formation.

The brownie premix composition according to one aspect of the present invention may include 5 to 50% by weight of flour based on the total weight of the composition. Brownie premix composition according to another aspect of the present invention may include 10 to 40% by weight of flour based on the total weight of the composition.

Brownie premix composition according to an aspect of the present invention may further include egg white powder. Egg white powder is spray dried by selecting the white part of the egg, and some dextrin and other sugars may be used as an excipient. Specifically, spray drying may be performed by adding 0 to 50% by weight of an excipient.

Brownie premix composition according to an aspect of the present invention may further comprise 0.1 to 10% by weight of egg white powder based on the total weight of the composition. Brownie premix composition according to another aspect of the present invention may further comprise 0.3 to 8% by weight, specifically 0.5 to 7% by weight of egg white powder based on the total weight of the composition.

Brownie premix composition according to an aspect of the present invention may further include a skim milk powder, an emulsifier, baking soda and the like to improve the texture and flavor of the brownie. Brownie premix composition according to another aspect of the present invention may further comprise 1 to 5% by weight of skim milk powder, 0.1 to 5% by weight emulsifier, 0.1 to 3% by weight baking soda based on the total weight of the composition. .

As described above, the brownie premix composition according to an aspect of the present invention includes various components including modified starch and protein powder in a specific ratio, thereby making it possible to quickly and easily make brownies of high quality.

One aspect of the present invention comprises the steps of kneading by adding water to the brownie premix composition; And it provides a brownie manufacturing method comprising the step of heating the dough of the step. In another aspect of the invention the heating cooking can be done using a microwave or oven. In particular, when using a microwave oven, brownie can be easily made in a short time of about 2 minutes to 3 minutes, which has the advantage that it can be easily used at home. When making a brownie with a brownie premix composition according to an aspect of the present invention, even if using an oven as well as a microwave, the drying phenomenon is reduced by evaporation of water to make a brownie having the same level of taste and texture as brownies made with a general recipe. Can be.

One aspect of the invention provides a brownie premix product comprising the brownie premix composition. In another aspect of the invention, the brownie premix product may further comprise one or more of chocolate chips and nuts. Chocolate chips can give you more chocolate flavors that are hard to come from with cocoa powder, and nuts can enhance the taste of brownies. Chocolate chips or nuts may be added as desired. In another aspect of the invention, the brownie premix product may further comprise instructions describing how to use the brownie premix composition or to prepare a brownie using the brownie premix composition.

One aspect of the invention provides a brownie prepared using the brownie premix composition. The brownies have excellent physical properties, texture and flavor.

Hereinafter, the configuration and effects of the present invention will be described in more detail with reference to Examples, Comparative Examples and Experimental Examples. However, the following examples, comparative examples, and experimental examples are provided for illustrative purposes only in order to facilitate understanding of the present invention, but the scope and scope of the present invention are not limited thereto.

[Examples 1 to 4 and Comparative Example 1] Preparation of Brownies

To prepare the composition and content of the table below, all the ingredients except butter were put in a mixer, mixed and dispersed by a mixer for 10-15 minutes, and then mixed with butter for 10-15 minutes to prepare a premix composition. Water was added to the prepared premix composition, kneaded, and then cooked for 1 to 5 minutes based on a microwave oven 700W to prepare Examples 1 to 4 and Comparative Example 1.

Raw material Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Cocoa powder 50 50 50 50 50 Sugar 400 400 400 400 400 Wheat flour (force) 250 250 250 250 400 Powder maintenance 0 50 0 50 0 Soy Protein Powder 50 50 50 50 0 Modified starch 70 70 70 70 0 Egg white powder 0 0 30 30 0 Skim milk powder 30 30 30 30 30 Emulsifier 15 15 15 15 15 Baking soda 5 5 5 5 5 butter 120 120 120 120 150 Chocolate Chip 50 50 50 50 50

Comparative Example 2 Preparation of Existing Brownies

Existing brownies were prepared using the composition and content in the table below. More specifically, the butter was put in a pan and heated until brown, and then the temperature was lowered to 50 ° C. and dark chocolate was added to melt 1. In another container, the egg, white sugar, salt and vanilla scents were mixed well, and the filling force powder was mixed. Mix 1 and 2 well and rest for 24 hours in the refrigerator. The battered dough was placed in a pan and baked for 25 minutes in an oven heated to 190 ° C. This was set as Comparative Example 2.

Raw material Comparative Example 2 (g) White sugar 350 Turbulence 400 Salt 5 weak flour 350 butter 500 dark chocolate 240 Vanilla flavor 2

Experimental Example 1 Evaluation of Physical Properties

The physical properties (strength) of the brownies of the prepared examples and comparative examples were measured using a texture analyzer (TA-XT2i, Stable micro system). The physical properties of the brownies were expressed by measuring the force exerted upon compression, and the degree was expressed in weight (g) applied per unit area.

When the physical property value is high, it means that the texture is hard, which means that a lot of power is required when the brownie is pressed, and the hard brownie has much moisture evaporation.

Number of measurements Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 One 2916.6 2619.0 2894.1 2310.0 4900.6 2112.5 2 2832.5 2589.1 2701.6 2433.3 5138.5 2033.4 3 2990.8 2716.4 2713.1 2510.5 5523.3 2217.8 4 3099.5 2709.1 2808.3 2186.6 5166.4 1990.1 5 3000.9 2611.7 2811.3 2098.7 5339.0 2307.6 Average 2968.1 2649.1 2785.7 2307.8 5213.6 2132.3

As can be seen from the results, the physical properties of Comparative Example 2 prepared by a general brownie manufacturing method appeared to be about 2132.3g on average, the physical properties of the brownie of Example 4 prepared using a brownie premix according to an aspect of the present invention 2307.8 It appeared about g and the two did not show a big difference. On the other hand, the physical properties of Comparative Example 1 brownies, which were prepared in a microwave oven by preparing premixes using only raw materials used for the manufacture of brownies, were hardened to about 5213.6 g. In addition, the physical properties of Examples 1 to 3, including modified starch and protein powder, but not containing powder oil or egg white powder, were 2968.1, 2649.1, and 2785.7 g, respectively, indicating that they also had a significant physical property improvement effect compared to Comparative Example 1. You can check it.

[Experimental Example 2] Sensory evaluation

The sensory evaluation of Examples 1-4 and Comparative Examples 1 and 2 brownies was performed. For sensory evaluation, 50 members of the public were evaluated by the 10-point method for each item, and the average value was calculated. The results are shown in the table below. The evaluation value is "good" or "strong" as the score is 5 points, and "bad" or "weak" as the score is low.

Evaluation items Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Symbol taste of chocolate taste (*) 7.4 ^ab 7.3 ^ab 7.7 ^ab 7.7 ^ab 7.1 ^b 8.4 ^a Symbol of texture (*) 5.8 ^a 6.6 ^ab 6.2 ^ab 7.0 ^b 4.1 ^c 7.3 ^b Already, off-strength 2.5 ^a 2.2 ^a 2.5 ^a 2.3 ^a 2.9 ^a 2.1 ^a Overall taste preference (*) 6.9 ^a 7.6 ^ab 7.3 ^ab 8.0 ^b 5.7 ^c 8.2 ^b

* Indicates a significant difference of 95%

No significant difference if displayed in the same alphabet

As a result of sensory evaluation, Comparative Example 2 and Example 4 did not have a significant difference in all items, while Comparative Example 1 compared with Comparative Examples 2 and Examples 1 to 4 in terms of texture and overall taste, the degree was low and significant difference Admitted. As can be seen from the results of the physical property evaluation, the brownies of Comparative Example 1 are hardened. Therefore, the brownies of Comparative Example 1 are considered to be very low in terms of organoleptic sense, particularly in terms of texture, and it is judged that the addition of components such as modified starch and protein powder enables brownie premixes having excellent effects. In other words, brownies made with a microwave oven using the existing brownie components and contents are significantly lower in physical properties, but brownies made with a microwave oven using a brownie premix according to an aspect of the present invention is almost no difference from conventional brownies. Able to know.

On the other hand, there is a significant difference in the texture of the texture between Example 1 and Example 4, it can be seen that the addition of powdered fat or egg white powder in addition to the modified starch and protein powder can be produced a more excellent brownie.

[Examples 5 to 8] Preparation of Brownies with Different Contents of Components

In order to check the properties of the brownies varying depending on the content of the powder oils, protein powders, modified starch, egg white powder, as shown in the table below, premixes and brownies having different contents of the ingredients in the same manner as in Examples 1 to 4 above. It manufactured and it was set as Examples 5-8.

Raw material Example 5
(Unit: g) Example 6
(Unit: g) Example 7
(Unit: g) Example 8
(Unit: g) Cocoa powder 50 50 50 50 White sugar 400 400 400 400 weak flour 380 340 200 150 Powder maintenance 5 25 70 90 Soy Protein Powder 5 25 70 90 Modified starch 20 50 100 120 Egg white powder 5 25 50 70 Skim milk powder 30 30 30 30 Emulsifier 15 15 15 15 Baking soda 5 5 5 5 butter 120 150 120 120 Chocolate Chip 50 50 50 50

Experimental Example 3 Physical Property Evaluation and Sensory Evaluation

For Examples 5 to 8, the physical properties were evaluated in the same manner as in Experimental Example 1 and in the same manner as in Experimental Example 2. Property evaluation results are shown in Table 6 below, and sensory evaluation results are shown in Table 7 below.

Number of measurements Example 5 Example 6 Example 7 Example 8 One 3370.2 3005.5 2010.3 1090.3 2 3120.4 2788.4 2195.4 1884.2 3 2985.5 2661.0 2331.6 1905.4 4 2991.8 2841.4 2089.9 2009.1 5 3019.9 2698.1 2304.3 1768.1 Average (g) 3097.6 2798.9 2186.3 1731.4

Evaluation items Example 5 Example 6 Example 7 Example 8 Symbol taste of chocolate taste (*) 7.6 ^a 7.5 ^ab 7.0 ^ab 6.7 ^b Symbol of texture (*) 5.5 ^a 6.9 ^b 6.0 ^ab 5.1 ^a Already, the odor intensity (*) 2.5 ^a 2.1 ^a 2.2 ^a 2.1 ^a Overall taste preference (*) 6.2 ^a 7.5 ^b 7.7 ^b 7.0 ^ab

* Indicates a significant difference of 95%

No significant difference

As can be seen from the above results, when the content of each component is low, the physical and sensory evaluation scores can be confirmed to be low, and even if the content continues to increase, if there is no improvement over a certain level and the quality level is included in an excessive amount, It can be seen that the result is falling. Therefore, the content of each component is considered to be most suitable when the amount of Example 6 to Example 7, especially, if the content is less than Example 5, the effect is considered to be rather deteriorated.

Claims (13)

0.5 to 15 wt% modified starch, 0.1 to 20 wt% protein powder and 1 to 20 wt% cocoa powder, based on the total weight of the composition,
Further comprises at least one of 10 to 50 weight percent sugar, 0.1 to 30 weight percent edible oil and 5 to 50 weight percent flour, based on the total weight of the composition,
The edible fat and oil is a brownie premix composition for a microwave oven, characterized in that it comprises 1 to 50% by weight of a powder fat based on the total weight of the edible fat and oil.
delete The method of claim 1,
Modified starch is at least one oxidized starch, acetyl starch, ester starch, ether starch, crosslinked starch, crosslinked ester starch or crosslinked ether starch selected from the group consisting of tapioca starch, corn starch, waxy corn starch, potato starch, non-glutinous starch and glutinous rice starch. Brownie premix composition comprising a.
The method of claim 1,
Protein powder brownie premix composition, characterized in that it comprises a protein powder derived from one or more selected from the group consisting of soybean, rice and wheat.
delete delete delete delete The method of claim 1,
The composition is a brownie premix composition, characterized in that further comprises 0.1 to 10% by weight of egg white powder based on the total weight of the composition.
delete 10. A brownie premix article comprising the brownie premix composition according to any one of claims 1, 3, 4 and 9.
The method of claim 11,
A brownie premix product, further comprising one or more of chocolate chips and nuts.
10. A brownie prepared using the brownie premix composition according to any one of claims 1, 3, 4 and 9.